Skillet-Glazed Baby Carrots and Sugar Snap Peas
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 teaspoon butter
- 1/2 teaspoon cornstarch
- Carbohydrate 9 g(3%)
- Cholesterol 3 mg(1%)
- Fat 1 g(2%)
- Fiber 3 g(12%)
- Protein 2 g(5%)
- Saturated Fat 1 g(3%)
- Sodium 53 mg(2%)
- Calories 57
Preparation Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.) Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.
Preparation Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.) Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.
